Charred Chicken Shawarma Wrap with Garlic Tahini Sauce

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender spiced chicken thighs grilled to charred perfection and wrapped in warm flatbread with crisp vegetables and creamy garlic tahini sauce. This Middle Eastern-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, trimmed boneless chicken thighs
• 3 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp ground paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 4, minced garlic cloves
• 2 tbsp lemon juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 4 large flour tortillas
• 1/2, thinly sliced cucumber
• 1 large, diced tomato
• 1/4, thinly sliced red onion
• 1/4 cup, chopped fresh parsley
• 1/3 cup tahini
• 3 tbsp water
• 1, minced for sauce garlic clove
• 1 tbsp for sauce lemon juice
• 1/4 tsp for sauce salt

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Instructions

1. Step 1: In a large bowl, combine 3 tbsp olive oil, 1 tbsp ground cumin, 1 tbsp ground paprika, 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 4 minced garlic cloves, 2 tbsp lemon juice, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
2. Step 2: Add 1.5 lbs boneless chicken thighs to the marinade, tossing well to coat. Cover and refrigerate for at least 1 hour or up to overnight.
3. Step 3: Heat a grill pan or outdoor grill to medium-high heat (about 400°F). Grill chicken thighs for 5-6 minutes per side until charred in spots and internal temperature reaches 165°F.
4. Step 4: While chicken cooks, whisk together 1/3 cup tahini, 3 tbsp water, 1 minced garlic clove, 1 tbsp lemon juice, and 1/4 tsp salt in a small bowl until smooth and creamy.
5. Step 5: Let chicken rest for 5 minutes, then slice into strips.
6. Step 6: Warm 4 large flour tortillas briefly on the grill or in a dry skillet.
7. Step 7: Assemble wraps by spreading 2 tbsp garlic tahini sauce on each tortilla, layering sliced grilled chicken, 1/8 sliced cucumber, 1/4 diced tomato, 1 tbsp thinly sliced red onion, and 1 tbsp chopped fresh parsley.
8. Step 8: Roll up tightly and serve immediately with extra tahini sauce on the side.